Your recipes and tips
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We always encourage the use of vegetarian alternatives. if you spot anything that is ambiguous please let us know so we can share with others. If you want to check if a product is vegetarian the Vegetarian Society www.vegsoc.org is an excellent authority.

Put in a saucepan: 3 tablespoons of olive oil, 200g of fresh, sliced mushrooms, a slice of garlic, salt andpepper. Make them boil in 200ml of water and 200ml of white wine. Let them cook for around 40 minutes. br>

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For the peas: br>
Put in a frying pan 2 tablespoons of olive oil and a glass of water. Put 200 g of frozen peas and add two pinches of salt. Let them cook for at least 10 minutes when water has evaporated. When both peas and mushrooms are ready mix them together in a big frying pan. br>
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For the pasta: br>
Put 2 litres of water in a saucepan, add half a tablespoon of salt and let the water boil. When boiling temperature is reached, add 200g of Italian pasta (“penne” is the best suggested for this kind of pasta, but if you don’t find this kind of pasta you can choose also fusilli or maccheroni). Let the pasta boil for 10 minutes. br>
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When the pasta is ready, drain it and mix it in the frying pan where you have previously put mushrooms and peas. Put the frying pan over the stove (in a low heat). Mix gently the pasta and add about 80ml of fresh liquid cream, keep on mixing always in a low heat. Turn off the stove and spread parmigiano cheese all over the pasta and mix again. Finally, you can add some parsley to garnish the dish! br>
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Delicious! … And… Buon Appetito! br>
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Open the blanket of mozzarella, but do not remove the plastic (the sheets are usually sold with a plastic protector). If you do not, it is suggested that the blanket is placed on a thin plastic. br>
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Then spread on the blanket, the arugula, minced dried tomatoes, tomatoes and lettuce and season with salt and oregano to taste. With the help of plastic wrap, roll the blanket like a jelly roll and refrigerate for about 1 hour. br>
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Before serving, remove the plastic jelly roll and cut into thin slices. br>
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To make the dish more beautiful, place the slices in the center of a platter decorating its edges with rocket leaves and chopped lettuce.

Grill or broil eggplant, zucchini, yellow squash, and portabella mushroom for 1 ½ to 2 minutes on each side or just until tender and set aside to cool. br>
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Place red and green peppers on grill or broil, grill for 3 minutes on each side or until tender. Cut into (1-inch-wide) strips and set aside to cool. Combine in a mixing bowl, ricotta cheese, egg, ¼ cup grated cheese, parsley, ½ of the basil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Cook the lasagna noodles according to package directions, omitting the salt and the fat. br>
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Preheat oven to 375° br>
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In a 13 x 9-inch baking pan 3 to 4-inch high, coat the bottom and sides with the remaining 3 tablespoons of extra-virgin olive oil. Arrange 4 or 5 noodles overlaying each other on the bottom of the baking pan. Top the noodles with a ½ of each fresh tomato, eggplant, zucchini, yellow squash, red and green peppers and portabella mushroom. Spread ½ of ricotta cheese mixture over on top of the grilled veggies and with ½ of the fresh mozzarella cheese and sprinkle ½ of the remaining grated cheese. br>
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Repeat the layer of noodles, veggies, ricotta, mozzarella and grated cheese, cover with remaining noodles and topped with fresh tomato and drizzle with the remaining extra-virgin olive oil. br>
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Bake at 375° for 45 minutes to 1 hour. Let stand for 15 to 20 minutes before serving. Sprinkle with grated cheese, fresh basil and serve.

Preheat oven at 375 degrees. Drain mushrooms, and pat off any oil or grease. Drain spinach and squeeze out as much moisture as possible. Mix the eggs, cream and milk. Add the salt, pepper, lemon juice and basil. Stir in spinach, mushrooms, black olives and feta cheese. Fill quiche crust and place the grated cheese on top. br>
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Bake for 30 to 40 minutes or until a knife inserted in center comes out dry. Cool for at least 10 minutes before serving. Prior to serving, spoon a generous amount of Hollandaise over the quiche slice. Finely crumbled feta cheese may also be sprinkled over the top. Garnish with basil leaves and whole black olives. br>
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Mix flour, baking powder and pieces of cold butter and salt, add cold water slowly step by step while kneading until the pastry is even and homogenous. Store for approximately 30 minutes in the fridge. br>
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Meanwhile prepare the topping: Wash and clean the celery, chop it into small pieces and blanch it for 5 minutes in a pot of boiling salt water, then take it out and chill with cold water. Peal the onions and chop them into small pieces. Grate the Parmesan finely. Put the eggs and the parmesan into a bowl and mix them well, add the finely chopped onions, the blanched celery and the spices as you please, and the optional chopped parsley. br>
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Take the cooled pastry and push it into a baking dish, build a small rim on the wall. Add the celery topping equally in thickness. Transfer into a preheated baking oven for approximately 50 to 60 minutes until the pie is golden brown.

Boil about 1quart of the cold water in a saucepan. Add the penne and set a timer for 9 minutes for al dente. br>
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While the pasta is cooking, cut the grape tomatoes in ½ lengthwise and place on a serving plate. br>
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Drain the cracked green olives and rinse with cold water. Add about 10 to the serving plate with the tomatoes. br>
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Drain the pasta and then return to the pan. Add the olive oil and toss to coat. br>
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Place the penne on the serving plate and gently mix with the olives and tomatoes. Sprinkle feta cheese over the penne mixture then season with black pepper. Tear the basil leaves onto the mixture and serve.

Heat a pot on high, add the oil, onions and eggplant. Stir-fry until the onions and eggplant are golden brown. br>
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Add the tomato paste and cook, stirring constantly until the tomato paste is darker in color. br>
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Add the lentils and stock or water. Mix very well. Cover and cook on medium-low until the lentils are very tender, about 45 minutes. When they are cooked well, transfer soup to a blender (two batches probably) and blend away. You can also use an immersion blender. br>
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Add the chickpeas, salt and lemon juice. Mix. Cook for another 15 minutes. Taste for seasoning.

Ingredients: br>
24 oz mushrooms – use different varieties and sizes br>
(small button, steak cut, sliced small Portobello etc) br>
1 large onion – sliced br>
Stout br>
1 cup half and half br>
2 Tablespoons flour br>
Salt and Pepper to taste br>
Pie crust for two deep dish pies br>
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Optional ingredients - br>
Soy sauce br>
Thinly sliced parsnip, potato, carrot br>
Mushroom or Stout gravy br>
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Instructions: br>
As a vegetarian I wanted a hearty dish for a Holiday Entree so I took ideas from a few Stout, Beef, Veggie Pies and created my own. This is now a Holiday staple for us and even the non-veggies in my family love it. br>
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Put the mushrooms into a bowl with enough Stout to cover and let br>
them sit in the refrigerator overnight. br>
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Next day: br>
Sautee the onion in butter and oil until caramelized, with a slotted spoon add the mushrooms and continue to sauté until the mushrooms are cooked, (if using, add the sliced parsnip, potato, carrot and mix thoroughly, add some leftover Stout from the mushroom bowl to slightly cook the parsnips, potatoes, carrots if needed). br>
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Salt and Pepper to taste, set aside in the fry pan to cool slightly. Add the flour to the half and half, stir constantly over med heat until it thickens. This mixture should be heavy and thick. Add to the cooled mushroom mixture, mix thoroughly, if the Stout is too bitter for your taste add 1-2 Tablespoons of soy sauce to cut the bitterness. br>
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Put the mixture into the pie crust put the top crust onto the pie, flute the edges and put a few steam holes in the top crust. Refrigerate for at least 30 minutes then bake in a pre-heated 375F oven for 45 minutes. Let stand 5-10 minutes before slicing. br>
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Gravy options: br>
If you have any leftover Stout from the mushroom bowl, add a little to the fry pan to loosen any drippings with a little flour, this makes a nice Stout gravy to poor over Pie Slices as they are served. Or you can use prepared Mushroom gravy, or you can serve without any gravy at all. It is just as good. br>

Preheat oven to 400°F. br>
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Prepare the tamale cakes by chopping 1 cup of the frozen corn (Cooked) in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well. br>
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Add masa and flour and blend again. Mix in the remaining 1/2 cup of frozen corn kernels by hand. br>
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Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. br>
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Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned. br>

Pour from juicer into a blender and slowly pour in 1/2 cup of raw organic pine nuts and cashews as it blends until nuts are liquified completely [no crumbs]. br>
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There you have it by Deb Elliott br>

Ingredients: br>
For the pasta – br>
2 cups all purpose flour plus 1/3 for dusting br>
½ teaspoon salt br>
2 beaten eggs (or egg substitute equivalent ) br>
1/3 cup water br>
1 teaspoon olive oil br>
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For the filling – br>
1 whole butternut squash (or other seasonal squash) Cooked, peeled, and cubed. Canned if need be. br>
½ cup ricotta cheese (or vegan substitute. A vegan sour cream and nutritional yeast works for a substitute as far as taste) br>
3 cloves garlic, peeled and smashed (more if you’re like me..) br>
1 teaspoon nutmeg br>
Salt and pepper, to taste br>
br>Instructions: br>
Prepare pasta by combining flour and salt in a large mixing bowl. Make a well in the center of flour mixture, add eggs, oil, and water, Mix together well. Turn dough out onto floured surface, kneading until smooth. Cover and rest for 10 minutes. br>
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Meanwhile, peel, seed, and cube cooked squash. (Save scraps in a freezer bag to make your own easy, money saving vegetable broth!!) Blend together with a hand mixer or food processor, adding in ricotta cheese, garlic, and nutmeg. Add salt and pepper to taste. I like the texture cracked peppercorns give the filling. br>
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Cut pasta dough into thirds, working each section with a rolling pin. The idea is to get the dough as thin as working possible. Use your best judgment. The thicker the dough is rolled out, the thicker it will be cooked. Using a biscuit cutter, cut circles out and place onto a covered cookie sheet pan. Dough should yield about 2 dozen, or enough for 12 large ravioli. Fill with 1 teaspoon of filling; top with second square. Use the edge of a fork to press the pasta together. br>
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Let ravioli rest 10 minutes before cooking. Bring large pot of water to a rolling boil. Drop 5 ravioli in at a time, cooking in 4 minute intervals. Drain well. Top with sage butter sauce. ½ cup of butter, or butter flavoured veggie spread. Taste is key. Sautee a few sprigs of fresh sage until you can smell the herbs and butter. br>
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Serve cooked ravioli over vegetable medley, or whatever suits your fancy. These little gems are also great fried or toasted. br>
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br>Step 1. Press and Shred Tofu 6 ounces Organic Extra Firm Tofu br>
½ cup Organic Cornstarch br>
¼ teaspoon Fine Sea SaltWrap the Tofu in 2 paper towels. Press the Tofu down, leaving something heavy (such as a heavy can or big book) on top to squeeze out as much moisture as you can. Let the water drain out of the Tofu for 20 minutes. Remove paper towels. And cut the Tofu into shreds. Set aside. Place the Cornstarch and Sea Salt into a small paper bag. Set aside. br>
br>Step 2: Chop and Roast Peanuts (Optional)1 1/2 cups Organic Raw Unsalted Peanuts br>
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Preheat oven to 325 degrees. br>
Place Raw Peanuts into Food Processor. Process until Raw Peanuts are in chunky pieces. Line a Cookie Sheet with a piece of Parchment Paper or Foil. Spread Chopped Peanuts in a single layer on Cookie Sheet. Bake for 12 – 15 minutes or until Peanuts are golden brown and you can smell them roasting. Allow to cool completely. br>
br>Step 3: Make Earth Mama Salad Dressing (Store leftover Dressing in covered Jar in refrigerator.)1 cup Apple Cider Vinegar br>
1 cup Organic Olive Oil br>
2/3 cup Light Organic Agave br>
½ cup Organic Fresh Italian Parsley or Fresh Organic Herb of Your Choice br>
1/3 cup Organic Stone Ground Mustard br>
¼ cup Organic Raw Unsalted Walnuts (Optional) br>
1 teaspoon Fine Sea Salt br>
½ teaspoon Black Pepper br>
½ teaspoon Smoked Spanish Paprika br>
¼ teaspoon Garlic Powder br>
In Blender, blend together all ingredients. Place in a jar or container. Place in refrigerator. br>
br>Step 4: Chop and Mix Cabbage and Italian Parsley 3 cups Shredded Organic Cabbage Green br>
2 cups Shredded Organic Cabbage Red br>
½ cup Chopped Fresh Italian Parsley Leaves br>
Grate Cabbages by hand or using Food Processor. Roughly chop Fresh Italian Parsley Leaves. Mix Cabbages and Parsley together in a large bowl. Place in refrigerator. br>Step 5: Slice and Fry Onions ½ Large Organic White Onion – Thinly Sliced br>
1 cup Organic Cornstarch br>
½ teaspoon Fine Sea Salt br>
2 cups Organic Oil of Your Choice br>
In a large sauce pan, heat oil until it reaches around 280 degrees. Place the Cornstarch and Sea Salt into a small paper bag. Gently separate Onion Slices and place Onion Slices into bag. Shake bag gently. Test the oil with one Onion Slice, adjusting the heat as necessary so the slices fry quickly but do not burn. Fry the Onions in a single layer. Turn over when bottom half starts to brown. Fry until both sides have achieved desired browning. Place Fried Onion Slices on to 2 pieces of Paper Towels on a plate, to drain excess oil from Fried Onions. Repeat until all of the Onion Slice are cooked; this may need to be done in several batches. Once completed, Salt to taste. Set aside. br>Step 6: Fry Tofu Sea Salt to TasteDirections: br>
In the same large sauce pan, reheat oil until it reaches around 280 degrees. Gently separate and place Tofu Shreds into bag containing Cornstarch and Sea Salt. Shake Tofu Shreds and Cornstarch mixture together gently. Test the oil with one cube of Tofu, adjusting the heat as necessary so the cube fries quickly but does not burn. Fry the cubes in a single layer, making sure the pieces do not touch, until crisp on all sides. Place Fried Tofu on to 2 pieces of Paper Towels on a plate to drain excess oil from Fried Tofu. Repeat until all of the Tofu pieces are cooked; this may need to be done in several batches. Once completed, Salt to taste. Separate any Tofu Shreds that may have stuck together while frying. br> Step 7: Complete Beautiful Salad In a large bowl, mix Cabbage Mix and Fried Onions together well. Add ¼ cup of Earth Mama Salad Dressing at a time to Cabbage Fried Onion mix. Taste. Repeat until you obtain the desired amount of dressing on your salad. Place Salad on Serving Platter. Place Fried Tofu Shreds over top of Salad. Finish by sprinkling Chopped Peanuts on top. br>
br>Tip Name: Egg Free Baking TipUse 1 Tablespoon of Soyogurt or Non-Dairy Yogurt as a substitute for each Egg in a recipe when baking cookies, muffins and brownies.

Saute the onion, garlic and poblano pepper in the oil until softened. Add the potato, corn and cumin and stir well. cover the veggies with broth and simmer 15 minutes. Soup is cooked when the potato is done. You may double, triple or quadrouple this recipe. br>
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Optional: You can run a hand blender in it quickly to make a more "chowdery" feel. br>
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Garnish with one of the above when you serve it. goes very nicely with chips and guacamole or bean dip.

Tip: Just before serving: br>
1. Hold the salad greens and fruits under running water to remove dirt. br>
2. Prepare a clean container filled with fine grain sea salt cold but not freezing water solution. ( Just not too much sea salt as the surface of vegetables and fruits are porous). br>
3. Soak for about 2-4 mins then rinse throughly in running water. br>
4. Take your salad for a spin in a spin & dry salad spinner and wipe dry your fruits with recycled paper towels. br>
5. For wax coating on fruits, simply peel off the skin just before eating or serving. br>
If you need to cut fresh fruits ahead of time and avoid oxidization, remember to pour a small amount of citrus juice e.g pineapple or lemon juice over the cut fruits.

1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. br>
2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil. br>
3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary. br>
4. In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese. br>
5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

br>Ingredients: br>
1 lb or 1/2 kilo penne or any dried pasta you like br>
3 cups cherry tomatoes, halved br>
1 medium onion, chopped br>
4 cloves of garlic, chopped br>
1/4 teaspoon dried oregano br>
2 tablespoons of fresh italian pasley, chopped br>
1/2 teaspoon of sugar br>
1/2 cup parmesan cheese br>
1 tablespoon butter br>
olive oil, salt, pepper br>
br>Instructions: br>Bring water to a boil in a big saucepan. br>
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In a medium bowl mix cherry tomatoes, onion and garlic. Add olive oil, about 3-4 tablespoons, and season with salt, pepper, sugar and oregano. Mix well so all the veggies get well coated. br>
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Transfer veggies to cookie sheet lined with aluminum foil for easy clean up. Roast veggies in oven at 350 F for 10-12 min or until tomatoes start to release its juices.When water is boiling add one handful of salt, add the pasta and stir. I let the water come back to a boil, cover the pan and turn off the heat and let it stand for 12-14 min, stirring occasionally so pasta won’t stick, or you can follow the instructions on the box.Remove veggies from oven and let cool for 5 min. Drain pasta reserving 1 cup of pasta water. Return pasta to saucepan. Add 1 tablespoon of olive oil and stir to prevent from sticking. br>
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Put veggies in a blender with all juices it rendered, add some pasta water if necessary, about 1/2 cup. Blend until it becomes a nice and smooth sauce. Season to taste with salt and pepper. br>
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Add butter, roasted cherry tomato sauce, parmesan cheese and parsley to the pasta, toss well to combine. Serve immediately with extra parmesan on top. br>
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It is really a yummy dish, you can taste the sweetness of the roasted veggies. Hope you enjoy it as much as I do. br>
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Tip br>Tip:Extra flavor – You can add some pitted chopped kalamata olives for extra flavor. br>
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For some heat, add some crushed red pepper flakes to the tomatoes before roasting. br>
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You can use plum tomatoes, I use cherry tomatoes because they are very sweet.

br>Ingredients: br>
One large Onion… br>
Broccoli, Mushrooms, Diced Carrots, Green Beans and, dare I say, some frozen corn… br>
Cooked Tofu (it’s the brown stuff from your local shops) br>
Hard-core Chinese Soy sauce (visit your local Asian emporium) br>
Sweet n Sour sauce (Asian emporium again folks)… br>
Egg Noodles br>
br>Instructions: br>
Start with a large onion, cut into rings and start browning off in some rice bran oil.Add some fresh veggies… Broccoli, Mushrooms, Diced Carrots, Green Beans and, dare I say, some frozen corn… br>
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Once that lots cooking add some cooked Tofu (it’s the brown stuff from your local shops), sliced into small cubes and stir-fry… br>
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Add some of that fantastic hard-core Chinese Soy sauce (visit your local Asian emporium) and continue stirring… br>
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By now your mix should be looking nice and dark which would be a good time to add a few drops of Sweet n Sour sauce (Asian emporium again folks)… and stir like a dry Martini… br>
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Now, while all that’s been happening you will have lightly boiled some egg noodles… Add the egg noodles to the main wok and stir in absorbing all the juices and colour of the mix… br>
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This is a good time to suggest that during the cooking process you should have had at least two glasses of Merlot… br>
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Serve Tofu mixed with veggies on egg noodle base and sprinkle some grated cheese over the top… microwave on high for two minutes and serve with a generous dollop of sour cream… Very cool! br>
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All measurements of ingredients follow the Linda McCartney tip of guestimating quantities rather than a measuring etc…

br>Ingredients: br>
ABOUT 1-2 CUPS RESERVED STARCHY "cooking" WATER (that the potatoes were boiled in) br>
3 CARROTS, PEELED AND CHOPPED br>
1 SMALL STALK CELERY, CHOPPED br>
2-3 GARLIC CLOVES, MINCED br>
½ RED or ½ WHITE ONION, CHOPPED br>
2 RUSSET POTATOES: BOILED, THEN CHOPPED br>
Dried THYME Dried br>
OREGANO Dried br>
PARSLEY
About 1 tablespoon br>
FRESH ROSEMARY, chopped br>
1 can GARBANZO BEANS or Red Kidney Beans, drained and cleaned br>
1 ½ CUPS BABY [porta] BELLA MUSHROOMS br>
ROMANO CHEESE ABOUT 1 CUP GRATED br>
BALSAMIC VINEGAR (OPTIONAL- OR can use RED WINE VINEGAR) br>
SALT AND PEPPERRED CHILI PEPPER FLAKESVEGETABLE STOCK, ABOUT 3 cups br>
1/2 CAN OF DICED TOMATOES (GARLIC FLAVOR-if preferred) br>
1 FULL CAN OF CORN (NOT CREAMED CORN) br>
br>Instructions: br>
Start by boiling the two potatoes in a sufficient amount of salted water in a medium-large pot (you can just put the potatoes in the water-filled pot from the start, even before the boiling). Meanwhile, in a different, separate medium sized saucepan, heat 2 tablespoons of Extra Virgin Olive Oil over low heat. Throw in the garlic, mushrooms, celery, carrot, and onion (all chopped, of course) to this saucepan. Turn the saucepan’s heat up to medium or medium high, and cover the saucepan with aluminum foil to let the veggies ‘sweat’ and soften up quicker. br>
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After the potatoes have been boiling long enough for them to be softened (a good 15 to 20 minutes) remove the potatoes to a cutting board, let cool sufficiently, nd cut them up into bite sized pieces. (Be sure to reserve 1 to 2 cups of the potato boiling water for later use in the stock). Add these potato cubes to the veggies already sautéing in the hot saucepan. Stir all or these veggies together well and then season them with the fresh chopped rosemary, dried parsley, dried oregano, dried thyme, red chili flakes, and pepper. Continue heating up these veggies, covered, for about 5 or 6 more minutes, to get all of the flavors mixed and incorporated (and to continue softening the veggies up). br>
Now, mix about 1 or 2 cups of the reserved ‘potato boiling’ water in the big pot (that the potatoes were boiled in) with about 3 cups of veggie stock and 1 can of diced garlic flavored tomatoes. This mixture will become a nice, thick soup broth and flavorful ‘base’ for the veggies. Bring this liquid mixture in the pot to a boil (medium high heat) and then let simmer for a 3 short minutes to continue combining the flavors together. Take the vegetables out of the saucepan that they were sautéing in and mix them all at once into this hot stock mixture in the large pot. Let all of this combine well by continuing to cook it out for 3-5 minutes on medium or medium high heat. Mix in some balsamic or red wine vinegar here, if desired. Stir ½ cup shredded Romano cheese into the soup. Throw 1 can of drained garbanzo beans into the soup, stir. Add 1 cups of egg noodles here too (go for Whole Wheat egg noodles-they’re healthier). Allow the noodles to soften by letting them
cook in the so
up (all together in the pot) for about 8 to 10 more minutes. br>
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Then serve in bowls with crackers or bread, garnished with additional Romano cheese if desired. Serve with a tall glass of cold water for an extra healthy, satisfying meal. You could serve with a salad too, if you would like! ENJOY!

Open the avocado and you take out the pit with a spoon. Take out the pulp with the spoon. br>
Mince the tomato. br>
Mince the cilantro. br>
Smash the avocado with a fork and mix the avocado, onion, tomato and cilantro. br>
At the end you may add a few drops of lemon to the guacamole so that it doesn’t become brown. br>
You may eat it in a tostada or in a taco, with a tortilla or it can be served as a side dish.

br>Ingredients: br>
1 Can of Mock DuckPan fry it with some sunflower oil. Set aside. br>
The ingredients for the Cauliflower Rice: br>
Quarter of a Cauliflower Grated br>
Half a cup of Peas br>
A sprinkle of Bacon Flavoured Chips br>
1 Clove of Garlic br>
4 tablespoons of Sunflower oil. (The cauliflower really soaks it up.) br>
Veggie Salt to taste. br>
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Throw the grated cauliflower, the minced garlic and the veggie salt into the pan together, then after about 5 minutes put the rest in, toss around for a couple of minutes then plate up with the, "Duck." br>
br>Tip:

To make the Cauliflower Rice, just add whatever veggies you have in the larder at the time, sometimes I add red onion, corn sliced straight off the cobb, broccoli, whatever’s there.

br>Ingredients: br>
2 glasses of wheat flour br>
0,5 glass of sugar br>
80-85 g margarine br>
baking "soda" blown out by a lemon juice or vinegar – in the tip of knife (very little) Filling: br>
800 g curds ( or a little bit more) br>
0,5 glass of sugar br>
5 eggs br>
vanilla,dried lemon pill( optional,if you prefer to use) br>
br>Instructions: br>
1.Baking "soda" – a little juice of lemon or vinegar is added to baking soda for taking away a "sharpness" of this soda.May be and must have been in England there is another kind of soda for these aims. Grind flour,sugar,margarine and soda. br>
(Not stay margarine in big pieces).2.Filling –
Beat up 5 eggs.Join curds,sugar,beaten up eggs and simply mix. Vanilla and dried lemon pill, if to add, will change a taste, really.
Lay out in the bottom of the frying pain for baking
a half of prepared flour ( pastry) and lift a little edges of pastry( make a very small walls around). Lay inside prepared curds and close a top by a flour that remained (second half of flour prepared) very carefully without forming thick seam between a bottom and top. And put it in the oven for 30 min. br>
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This recipe is not ours own. It had been shared by someone.

hit the pan to hot, add some oil, fried the onion, then put celery+mushroom+fungus in , add salt and soy sauce, stir fry till they become soft. br>
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in another hot pan, put around100g water + 2 tea spoon hot pepper paste to boil rice cake til the rice cake get soft,
when the sauce begin to decrease , add the stir fried vegetables in, fry them till what u can see in the photo! br>
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done! br>
good to serve with rice

The main course is not complete without dessert! br>
Sift together first three ingredients. Add dates and walnuts, and blend. Beat eggs with hand or electric beater until thick and lemon-colored. Add salad oil and honey; blend well. Add flour mixture, and stir until smooth. Pour into greased or oiled pan about 12" x 8" x 1". Bake at 350 degrees F. for 45 minutes, or until firm and brown. Cool slightly; then cut into sticks 1" x 3-2/3". Remove with a spatula and roll in powdered sugar. This recipe makes 18 sticks.

Place black beans and corn in sieve and rince thoroughly to remove any salt. In the mean time chop vegeetables and place in a bowl. Add beans and corn. Toss gently with a couple of wooden spoons. br>
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Mixs olive oil, red wine vinegar, and lime juice. Pour over salad and toss gently. Cover and chill for 2 hours or overnight. Serve with crusty mulit grain bread and vegetarian butter.

This contains around 20grams of protein and is very low in fat. Serves 1 person as a whole meal or 2 people as a meal portion. Can be served with bread, Quinoa or Rice. Try variations with different herbs/spices.

Heat oil in large casserole pan. Tip in celery, carrots and onion fry for 8 mins untill starting to colour. add the garlic and the wine and bring to the boil, then simmer for a few mins untill the wine has reduced a little. Stir in the canned and sun dried tomatoes along with the stock and oregano. Bring back to the boil and simmer for twenty mins. Then tip in the beans and cook for a further 10 mins. Leave to cool. This casserrole can be kept in the fridge for up to two days.

br>Ingredients: br>
To prepare this delicious and simple dish you need:2-3 carrots br>
3 potatoes br>
1/4 of the head of white cabbage br>
1 pepper or paprika br>
1-2 violet onions br>
butter beans (qt. to taste) br>
salt and spices br>
br>Instructions: br>
Bring water to a boil in a medium saucepan. finely carrots, potates, cabbage, onions, pepper or paprika and
add them to the water. br>
Boil about 15 min. with a small fire. br>
Butter beans first pre-boil (around 2 hours or you can use ready canned
beans) and add them to taste to the saucepan in the end. br>
Add salt and spices to taste. br>
You can also add juice from the lemon’s half. br>
br>
It will be more tasty and healthy with fresh green onion or ruccola in the
plate br>
br>
As you can see you can cook the russian borsch without beets. I’ve called br>
this borsch "Tolstoy" because of the famous russian writer Leo Tolstoy who br>
was a strict vegetarian. It contais fresh vegetables and butter beans, which br>
bring health and wealth. In Russian the word "tolstoy" means also "fat". So br>
I think when we eat this borsch we become not fatter but more healthy anyway br> br>
br>

Use the big pot to boil water for pasta, begin to heat water in one small br>
pot for frozen veggies when just about to cook pasta. Cook pasta about 6 br>
minutes or until soft. half way through cooking pasta add frozen veggies to br>
cook for 4 minutes until separated and dark in colour. separately, Drain br>
cooked pasta and return to big pot without the water. repeat with veggies, br>
but add to pasta. heat tomato sauce in small pot for few minutes. add sauce br>
to middle of pasta and veggies. mix sauce well and try to chop down the br>
brocolli. Serve in bowls or dishes and save the leftover for lunch tomorrow!

Boil the noodles til just past al dente. In a large bowl or a 5 quart ice br>
cream container, put the onions, celery, peas, mushrooms and cashews. Add br>
the mayo, mustard, stevia or sugar, mix well. After draining and cooling br>
the macaroni, add the macaroni to the mix. Add the cubed cheese, cover and br>
put in the fridge for two-three hours for macaroni to sop up mayo. To br>
serve: put in a nice bowl, stir in the shredded carrots and cashews. Place br>
the halved tomatoes around the top to garnish. Goes well with veggie br>
burgers or veggie dogs.

Boil gnocci until they float – about 3 mins. drain. Saute green onion, red
pepper and zucchini in oil 1 to 2 mins. Add tomatoes and saute until skins
begin to shrivel, then add herbs and seasonings. Stir in gnocci, heat
through and sprinkle with shaved parmesan.

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Quick and easy pizza br>
Recipe submitted by: Chris Gornall br>
Recipe Serves: 2 Prep Time: 15 mins
Cook Time: 30 mins br>
br>Ingredients: br>
Pizza base: br>
250g Self-raising flour + a little extra for kneading. br>
250ml Water br>
1Glug Olive oil br>
Smattering of Rosemary & Thyme br>
br>
Tools: br>
Pizza sized backing tray – approximately 12" br>
Rolling device – either a pin or a tin wrapped in cling film br>
Oven at 200C br>
br>
Tomato Sauce: br>
1 Onion – chopped (into half rings) br>
Glug of Olive Oil br>
Sprinkle of Sugar br>
1 box of Tomato Passata br>
Sprinkling of Basil & Oregano br>
br>
Topping: br>
Mozzarella cheese br>
Anything else you fancy… br>
br>Instructions: br>
Prepare the oven by turning it to 200C and then begin with the base. The genius of this recipe is the self-raising flour, negating the need for
yeast and speeding up the preparation time. br>
br>
Place your self-raising flour in a reasonable sized mixing bowl, closely br>
followed by the other ingredients, and mix these together with a little br>
seasoning until you form a dough. This dough shouldn’t be too sticky, if it br>
is add a little more flour. Turn out the dough onto a floured work-surface br>
or chopping board and knead until spongy. br>
br>
Once you have decent dough you need to roll it out. You’re aiming for a base
that is as thin as possible and pizza shaped. The thinner the crispier. Next, transfer your lovely thin dough to a lightly oiled baking tray,
preferably a pizza tray with holes in. Place tray + base in the oven at 200c
and cook for 10 minutes until the base has hardened and begun to go lightly
golden brown in places. Once this has occurred you’re ready to remove the
base and you’re ready to add the sauce. br>
br>
It is just as you have placed your base in the oven that you should begin
the work on your sauce. Start by chopping an onion – I prefer my onion to be
in semi-rings as it looks nice and is tastier on the finished article – fry
the onion in a glug of olive oil. As the onion begins to brown add a
sprinkling of sugar – this helps the onion to caramelise and go all golden
brown and tasty. Once you have tasty sticky onions you should add a box of
passata and bring to the boil with the addition of the herbs. Season to
taste. br>
br>
At this point your sauce is ready and so is your base. Spread your sauce
generously over the base with a spoon and then cover with Mozzarella. You
are now ready to add any other toppings of your choice such as olives,
artichokes, sweetcorn, mushrooms, vege pepperoni etc… Once you’ve made
your ideal pizza place the tray, complete with pizza, back into the oven for
a further 20mins until it looks cooked, tasty and crispy.

This is an easy home pizza recipe and a damn site cheaper and more
satisfying than ordering out. Enjoy!

Serve with a dollop of hummous and/or a dressed green salad on the side.

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Tarka Dal br>
Recipe submitted by: Jacqueline Souverein br>
Recipe Serves: side dish for 4 or main course for 2 Prep Time: 5 mins br>
Cook Time: 20 mins br>
br>Ingredients: br>
200 grams of red lentils br>
1 large onion br>
1 large tomato br>
2 cloves of garlic br>
half teaspoon of brown mustard seeds br>
half teaspoon of turmeric powder br>
6 to 9 curry leaves, I use dried ones br>
1 green chili br>
quarter teaspoon of salt br>
a pinch of asafoetida br>
coriander to garnish br>
cooking oil (ground nut oil, or any other type of low flavour oil) br>
br>Instructions: br>Boil the lentils in 500 ml of water for 15 minutes, check after 10 minutes br>
and add more water if needed (I usually end up adding up to 250 ml of extra br>
water), the lentils should be cooked until mushy. br>
br>
While the lentils are cooking, fry off the finely chopped onion with the br>
finely chopped tomato and garlic. When this is all soft, add the curry br>
leaves, salt, mustard seeds, turmeric and asafoetida. When the mustard seeds br>
pop and the turmeric gets fragrant, add the sliced green chili. Fry for br>
another minute or so, and then add this mixture to the lentils. Cook this br>
for another 2 minutes. Put into bowls and decorate with some coriander. br>
This goes well with rice, or any type of (flat) bread. Or even on its own as br>
a thick heartwarming soup br>
br>

ps. because of the use of oil instead of ghee (clarified butter originally br>
used) this dish is safe for vegans!

1. Preheat the oven to 400 degrees Coat a 9 x 13" baking dish and a baking br>
sheet with nonstick cooking spray. Place the squash cut side down, on the br>
prepared baking sheet Bake for 30 minutes or until soft. With a fork, br>
scrape the squash strands into a bowl. br>
br>
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the br>
onion, garlic and basil and cook for 4 minutes. Add the tomatoes and cook br>
for 3 minutes. br>
br>
3. Add the cottage cheese, mozzarella, parsley, salt,and the tomato mixture br>
to the bowl with the squash. Toss to coat, Place in the prepared baking br>
dish. Sprinkle evenly with the Parmesan and bread crumbs. br>
br>
4. Bake for 30 minutes or untilk hot and bubbly. Sprinkle with 1/4 cup of br>
chopped walnuts.

Warm the oven to 130°. br>
Quarter the tomatoes lengthways (and into 8ths if on the big side). br>
Peel garlic clove, cut in half and rub all over the base of an oven-proof
dish and then discard. br>
br>
Place tomatoes skin side down into the dish and dress with scant amount of
olive oil, salt and pepper. If the tomatoes aren’t quite ripe or a bit
flavourless sprinkle a small pinch of brown sugar along with the salt and
pepper. br>
br>
Place in the oven and ‘dry’ for 40 mins – they shouldn’t colour, just br>
shrink and get sticky. When the tomatoes are almost ready (after 30mins approx) deseed and chop
the chilli into very thin strips. Light beat the eggs with the chilli, salt and pepper and butter. Heat gently and scramble the eggs until almost over-done then add any one
of the following (depending how indulgent you’re feeling): knob of butter, br>
glug of cream, dollop of crème-fraiche, dribble of milk. br>
br>
If the eggs are still cooking on the bottom of the pan, dunk the base in
some cold water. br>
Tear in the spinach and stir through to wilt. Grate in the nutmeg (if using).
Half toast the muffins then spread lightly with butter.
Put a spoonful of tomatoes onto each muffin half and squash down with the
back of a spoon so the juice and flesh leaks out.
Top with the egg mixture and season again if needed.
Eat piping hot with strong black coffee.

Heat the oven to 200 *C br>
Break the eggs and give them a good whisk. br>
Add the sliced leeks, walnuts and herbs. br>
Grease the cake tin. br>
Pour in the mixture and let it cook for approx. 25 minutes, till its set and br>
slightly browned on top. br>
Serve with the yogurt as a sauce and enjoy!

Put the potatoes, peppers, tomatoes, onions, garlic, cumin, coriander seeds and dried chilli in a large roasting tin. Throw in some in olive oil and season with salt and pepper. Put it in the oven at 200°C. After 30 minutes, give it a stir and add the chickpeas and courgettes. Cook for a further 15 minutes. Mix in some fresh coriander and serve with a dollop of natural yoghurt and a teaspoon of preserved lemon.

Preheat your oven to gas mark 5, about 190 degrees. Cut your butternut br>
squash in half, scoop out the seeds, cut the squash lengthways into half br>
inch chunks. Put the squash chunks on a baking tray. Dust generously with br>
crushed coriander seeds, salt, pepper and drizzle olive oil all over. Put br>
them in the oven for about 30 minutes. Chop one silverskin onion and one br>
clove of garlic and add to a splash of olive oil and knob of melted butter br>
which have been heated in a large deep pan. Once the onion and garlic have softened, add the risotto rice and stir, making sure each grain of rice is coated with oil / butter. Add two wine glasses full of dry
white wine or Amontillado sherry and simmer until the alcohol has reduced.
Make 2 pints of vegetable stock (I use Knorr vegetable stock cubes) and once
the alcohol has reduced from the pan start ladling in the hot stock. Turn
the heat down to a simmer and stir, stir, stir. Keep adding ladles of the
stock till it’s finished and the rice has cooked. br>
br>
Continue adding ladlefuls
of stock, stirring continuously and allowing each ladleful to be absorbed
before adding the next. Well cooked risotto rice is soft but with a slight
bite in the middle. Season with salt and ground black pepper. Finely chop a br>
bunch of fresh sage leaves and add them to the butternut squash for the last br>
five minutes of baking. Once the squash is finished put it in a bowl and br>
mash it up a bit. Let it cool and, in the meantime, grate a generous lump of br>
vegetarian parmesan (ie without rennet). Add the squash and parmesan to the br>
risotto and stir in. Add about 3 or 4 tablespoons of crème fraîche (half fat br>
crème fraîche if you’re being good). Serve onto warmed plates with a tiny br>
dollop of extra crème fraîche and a sprinkling of extra sage leaves. For br>
extra crunch, toast some pine nuts in a hot pan and sprinkle over the top of br>
the risotto. br>
br>
Yummy!

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br>
Broad Bean and Chick Pea Salad with Halloumi br>
Recipe submitted by: Ian Fischer br>
Recipe Serves: 4 Prep Time: 10 mins Cook Time: 15 mins br>
br>Ingredients: br>
1 tin chick peas – drained br>
The same amount of broad beans fresh or frozen br>
1 small red onion (or 3 salad onions) – very finely diced br>
2 cloves garlic – finely chopped or grated br>
1½ teaspoons ground cumin br>
1 teaspoon paprika br>
100ml or so of olive oil br>
splash of soy sauce br>
juice from ½ lemon br>
splash of tabasco or finely chopped fresh red chili – or both br>
handful of chopped coriander br>
handful of chopped parsley br>
1 packet of Halloumi cheese br>
A few lettuce leaves – anything will do br>
A handful of Rocket, Pea Tops, Lamb’s Lettuce or Watercress br>
1-2 tomatoes cut into wedges br>
Pitta or other flat bread such as Lavash or Barbary naan br>
br>Instructions: br>
Cook the broad beans in boiling water for 3-4 minutes till just tender. Drain and rinse under cold water to stop them from overcooking. Take a large bowl and mix everything down to and including the tabasco together gently and leave for 20 minutes to marinade. Now stir in herbs. br>
br>
Heat the grill or a frying pan. If grilling, brush the halloumi slices with a little oil. If frying heat oil in the pan. Cook the Halloumi until browned.Place a few salad leaves on a large plate, then poil the bean salad on top of the leaves. Cut the warmed pitta bread into wedges and place decoratively around the edge of the plate, then finally top off the plate with one or two slices of the cooked Halloumi.

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br>
Courgette Balls with Tomato Sauce and Spaghetti br>
Recipe submitted by: Ian Fischer br>
Recipe Serves: 5 Prep Time: 45 mins Cook Time: 45 mins br>
br>Start by making the tomato sauce br>
br>Ingredients: br>
2×400g tins chopped tomatoes br>
Olive oil br>
3 cloves garlic – finely choppedInstructions:Heat 6 tablespoons of olive oil in a pan. Add the chopped garlic. As soon as the garlic sizzles add the tomatoes, bring to the boil and simmer with the lid off for 20 minutes until nice and thick. Remove from heat. br> br>Now for the balls br>
Ingredients: br>
3 courgettes – grated and squeezed through muslin or a tea towel to get as much water out as possible br>
1 small onion finely chopped br>
1 teaspoon dried oregano br>
1 teaspoon dried basil br>
1 egg – beaten br>
Salt and pepper br>
50-100g grated cheddar br>
Plain flour br>
Sunflower oil for deep frying br>
br>Instructions: br>
In a small frying pan heat a little more olive oil and fry the onion with the dried herbs until soft. Add this to the grated courgettes, grated cheese and mix. Add the egg, mix again then add plain flour to dry it out a little. Season with salt and black pepper. Mix well then divide the mixture into small balls – each slightly smaller than a golf ball. br>
br>
Heat the sunflower oil in a deep pan and fry the balls in the hot oil until golden and crispy. Drain on kitchen paper to remove some of the excess oil. br>
br>
Transfer the fried balls to an ovenproof dish, cover with the tomato sauce and bake at 180C for 20 minutes. While the balls are baking, cook the spaghetti as per the instructions on the packet. br>
br>

Serve the balls on a bed of spaghetti topped with shavings of fresh vegetarian parmesan style cheese.

Toasting nuts lightly gives them more flavour in salads and other recipes – it’s well worth the few minutes it takes. Either heat them in a pan on the stove, without oil or anything, or put them under the grill or in a toaster oven for about 5 minutes. But keep your eye on them – they toast quickly.

Melt the butter and oil in a large saucepan, add the chopped onion and cook for about 5 minutes until the onion is soft. Add the peas and stir to coat them. Add the stock and water, turn up the heat and bring to the boil. Remove from the heat, add the mint leaves, salt & pepper. Blend and serve, or leave to cool and freeze in individual portions.

Instructions: br>
Cut potaoes into thick slices and cookin boiling water for 5 minutes or until tender. Drain. Meanwhile simmer the peas for 2 minutes. Drain. br>
br>
Cook the onion in the oilin a frying pan until soft. Add the potato and cook for 2-3 minutes, turning once. br>
br>
Lightly beat the eggs and season well. Add to the pan with the peas and cheese. br>
Cook over a very low heat for 15-20 minutes or until almost set-there should be a little liquid egg left on top. br>
br>
Put the pan under the grill until the top sets. br>
Serve any leftovers cold in wedges-great for packed lunches.

Instructions:Heat a tablespoon or two of olive oil. Add the chopped onion and cook until it is soft. Add garlic. br>
br>
Add chopped tomatoes, chick peas, sweetcorn, green pepper. Then add cumin and coriander. Stir. Simmer for about 20 minutes. At the same time boil some brown or basmati rice. br>
br>
Serve the spicy chickpeas on a bed of boiled rice. br>
You may garnish with fresh coriander. br>
br>
Enjoy!

Instructions: br>
Rinse butter beans and place into large saucepan. Cover with water and bring to the boil. Drain in a sieve. Return the beans to the pot, cover again with fresh water and simmer until beans are well cooked, approx 25 minutes. Sieve beans and allow to cool. Meanwhile mix the garlic, salt, lemon juice and olive oil. Transfer beans into bowl, pour the dressing over and toss. Place them in a serving bowl and garnish with the chopped parsley.

Instructions: br>
Finely slice half an onion and soak in some white wine vinegar,
just enough br>
to cover the onion. Take a bag of lettuce (we used lambs,
frisee, lollo br>
rosso and rocket), chop up half a cucumber, one red pepper
and a handful of br>
grapes and place ontop of the lettuce leaves. Chop up some
halloumi cheese br>
and shallow fry until golden brown, takes about 5 or so mins. br>

Place the soaked onion over the salad, we let this soak for
about ten mins, br>
basically the time it took to prep the salad and fry the
cheese then add the br>
halloumi and serve with LM burgers

Instructions: br>
Place 2 Linda McCartney Country Pies on a baking tray. Take 2 carrots, br>
2 parsnips, 2 potatoes (one each) and one onion, wash them all and
leave the br>
skins on (except for the onion). Cut the carrots and parsnips into
four, br>
length ways, so you have 4 good wedges of each. Cut the onion in
half and br>
pierce the skin of the potatoes a few times with a fork. br>
Place all the prepared ingredients onto the tray containing the pies.
Pour br>
or spray some olive oil over all the veg and rub into the potato
skin, add br>
salt and pepper for taste. br>
br>
Place the tray in the (preheated) oven and bake for about 30mins
at 200C, br>
you know when it’s ready as the pies will be a nice golden brown. br>
Hardly any washing up!

Instructions: br>
1. Peel potatoes, chop onion into half moons or rings and slice beetroot
into thin circles br>
2. Keep a few slices of onion to one side br>
3. Boil potatoes and remaining onion until soft but not fallen. br>
4. Drain and place in a large bowl, add the beetroot and raw onion
slices br>
5. Whilst still warm gently mix in 3 dessert spoons of oil with two
of vinegar br>
6. Season to taste. br>
My family enjoys this with the cheese and red onion lattices but
it works equally well with other salads and
looks nice on a buffet table as the colours are really vibrant (the
potatoes go a lovely soft pink). It’s really
easy, you might want to gage the oil and vinegar to suit your taste
and waistlines!